I like to eat roasted butternut squash for lunch. Sometimes I eat it warm, straight from the oven. It taste great in a sandwich with some fresh oregano or in a cold salad with buckwheat. There are so many possibilities:)

Wash the butternut squash well and cut it into two. Remove the seeds from both halves with a metal spoon. Now cut each half into thick slices (5-7mm). Place them in a bowl and mix with olive oil and spices.

02

Preheat the oven to 180°C. Place the butternut squash pieces on a flat baking tray lined with a piece of baking paper. Roast them for about 40 minutes. After first 20 minutes flip them to the other side. When ready, take the tray out of the oven and sprinkle the butternut squash slices with thick sea salt.